Wrote this recipe for a celiac friend who has a hard time finding "good" tasting gluten-free beer. I brewed this recipe with similar notes to New Belgium's "Fat Fire" Amber Ale. The friends said it came extremely close, suprisingly for the fact that it was brewed gluten-free.
6.5 lbs. Briess White Sorghum Syrup (45 high)
2 lbs. BriesSweetTM Brown Rice Syrup (45 high)
4 oz. Grandma's Original Unsulphured Molasses
1oz. Willamette Hops
.5oz. Fuggle Hops
Dissolve Sorghum, Brown Rice Syrup, and Molasses into boil.
Hop for 60 mins with 1 oz. of Willamette Hops..
Hop for 20 mins with .25oz of Fuggle Hops.
Add in yeast nutrients.
Hop for another 5 mins with .25oz of Fuggle Hops.
Cool and transfer to fermenter (don't forget to add the rest of the water!!!) and pitch Fermentis Safeale US-5 Yeast.
It took me four months to bottle this batch, but I'm sure you could bottle after four weeks.